ALL-PURPOSE BARBECUE RIBS

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All-Purpose Barbecue Ribs image

Many smoked ribs recipes have you remove the membrane from the underside of the ribs before cooking them. I don't see the point, unless you're entering your ribs in a barbecue competition: it's a pain in the ass to remove and there's usually very little meat on that side of the ribs, plus I like the extra structure that the membrane gives the rack, which makes it easier to move it around.

Provided by @MakeItYours

Number Of Ingredients 3

6-7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Steps:

  • Preparation Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
  • Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
  • Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
  • For St. Louis-style pork spareribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-7 hours.
  • For lamb spareribs: After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3-5 hours.
  • For beef short ribs: After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5-6 hours.
  • Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.
  • Adapted from Feeding the Fire, by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015.

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